Ground Beef A La King Food

CREAMY SEAFOOD A LA KING

Steps:

• INTO a 4-quart pot, add 2 medium bay leaves, 1/4 teaspoon dried thyme, 1 (8 ounce) bottle clam juice, the strained juice from 1 (10 ounce) can baby clams in juice (reserve clams and set aside), and 1 (15 ounce) can low sodium chicken broth.
• ADD 1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion (and if desired, a few pre-cooked bacon crumbles); BRING to a boil.
• REDUCE heat to medium; COVER.
• COOK for 7 minutes, or until potatoes are firm-tender.
• UNCOVER; ADD 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes and 1 (15-16 ounce) jar traditional Alfredo sauce; MIX well.
• REDUCE heat to medium-low; STIR in reserved clams, 3 tablespoons snipped green onions, 2 teaspoons fresh lemon juice, 1/4 teaspoon white pepper, and 1/2 cup canned coconut milk.
• POUR 2 cups whole milk into a medium bowl; WHISK 1/4 cup flour gradually into milk, blending well; STIR slurry into pot slowly, while stirring rigorously.
• ADD 1/4 cup frozen peas, 1/4 cup minced red peppers, 2 tablespoons minced cilantro, and 1/2 teaspoon Old Bay Seasoning; SIMMER uncovered, stirring as needed, up to 30 minutes, or to desired consistency.
• STIR in 8 ounces pre-cooked deli shrimp; FOLD in 8 ounces cooked chunked imitation crabmeat carefully without breaking up meat; HEAT then carefully fold again; REMOVE bay leaves.
• SERVE warm as a chowder, in pre-baked puff pastry shells, over steamed basmati rice, or over toasted English muffins; GARNISH with fresh cilantro or fresh dill sprigs and/or dill weed; ENJOY!

GROUND BEEF A LA KING

Steps:

• Bake pastry shells according to package directions. In a microwave-safe bowl, combine the carrots and 1 cup of water. Cover and microwave on high for 8-10 minutes or until crisp-tender.
• Meanwhile, in a large skillet, cook the beef, mushrooms and shallots over medium heat until meat is no longer pink; drain. Combine the flour and broth until smooth. Add the broth mixture, tomato paste, wine, tarragon, salt, pepper and remaining water to beef mixture; stir to combine.
• Drain carrots; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove top of pastry shells; fill with beef mixture.

TURKEY À LA KING ON TOAST

Steps:

• In a large skillet over medium heat, melt butter. When it starts to sizzle, add green onions and red peppers; sauté until soft, about 2 minutes. Add béchamel sauce and stir well. Add turkey and frozen peas; season with ground black pepper and salt. Cook for 10 minutes or until heat through.
• Meantime, toast bread or buns. Place 2 slices of bread per plate and two slices of hard boiled eggs. Spoon generously the béchamel mixture over and top with more sliced boiled eggs; serve immediately. 2 servings.

TURKEY A LA KING

Steps:

• Cook and stir drained mushrooms and green pepper in butter over medium heat for 5 minutes.
• Remove from heat.
• Blend in flour, salt, and pepper.
• Cook over low heat, stirring constantly, until mixture is bubbly.
• Remove from heat.
• Stir in instant bouillon, milk, water, and reserved mushroom liquid.
• Heat until boiling, stirring constantly.
• Boil and stir for 1 minute.
• Stir in turkey and pimento.
• Heat through.
• Serve over croissants, biscuits, noodles, or rice.